Breakfast & Brunchbiggerbolderbaking4.4
Make-Ahead Breakfast Casserole
My Make-Ahead Breakfast Casserole can be made the night before or the day of, whenever you have energy, for the easiest breakfast ever.
👥 10 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
- pan
- knife
- microwave
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C) and butter a 9x13-inch (23x33 cm) baking dish. Set aside.
2
In a large bowl, whisk eggs, milk, and cream until well beaten.
large eggs12(16 oz/450 g) uncased ground sausage, cooked1 pound(7 oz/200 g) shredded sharp cheddar cheese2 cups(8 oz/225 g) defrosted and drained frozen spinach (or veggies of your choice)1 cup(6 oz/170 g) cubed, stale bread4 cups
3
Stir in the cooked sausage, cheese, spinach, onion, garlic, salt, and pepper.
(16 oz/450 g) uncased ground sausage, cooked1 pound(7 oz/200 g) shredded sharp cheddar cheese2 cups(8 oz/225 g) defrosted and drained frozen spinach (or veggies of your choice)1 cupgarlic, (crushed)2 cloves(6 oz/170 g) cubed, stale bread4 cupssalt1 teaspoon
4
Finally, stir in the bread cubes until well coated and transfer to your prepared pan.
5
Let the mixture sit on the counter for at least ⏱️ 30 minutes to allow the bread to absorb the liquid. Press down the bread so it is submerged in the liquid. (Note: you can make this up the night before and allow it to soak overnight in the fridge.)
6
Bake for about ⏱️ 45 minutes, until the casserole is slightly puffed and firm and a knife inserted in the center comes out clean.
7
Let the dish rest for ⏱️ 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days. To reheat, cover and place in a 300°F (150°C) oven for ⏱️ 15 minutes or warm up in the microwave.
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